Providence Restaurants Celebrate the Splendor of Florence

Providence restaurants are bringing the flavors of Tuscany to life as part of the Splendor of Florence celebration. These local establishments have crafted special menus and cocktails that showcase Florence's rich culinary heritage. Here's what you'll find at our participating restaurants:

Bellini Providence

Specialty Cocktail:
Barrel Aged Negroni
Featuring ISCO's Patina Barrel Aged GinA classic Florentine aperitif reimagined with barrel-aged gin from charred oak bourbon barrels

Angelo's

Specialty Menu Item:
Tuscan White Bean Pasta
Fettuccine pasta with caramelized garlic, cannellini beans, basil, diced tomatoes, and fresh spinachTopped with shaved Parmigiano ReggianoEmbodying Tuscany's "cucina povera" tradition

Tiny Bar

Specialty Cocktail: 
Ponte Vecchio Cooler
Moletto Tomato Gin, Basil Eau De Vie, Fresh Lemon, & Sicilian Lemonade

Ellie's

Specialty Tuscan Menu Item:
Tuscan-inspired Porchetta Croque Signore a la Florentine 

Fleur Providence

Specialty Cocktail:
Galileo Negroni
Barr Hill Gin, Americano Classico, Luxardo Bitters, Saturn Ice MoldFeatures a Saturn ring ice mold as tribute to Florence-born Galileo

Special Tuscan Menu:
Ribollita Soup
Served with Tuscan bread, aromatic vegetables, kale, and white beans.

Traditional Panzanella Salad
Baby arugula, fresh tomato, Tuscan bread, and olives tossed in a red wine vinaigrette.

Bistecca alla Fiorentina (Florentine-Style Beef/Steak)
Rosemary-rubbed porterhouse grilled to order, served with pan-caramelized potatoes, braised mustard greens, and grilled lemon.

Pappardelle al Cinghiale
Slow-braised pork shoulder in a rich tomato sauce with garden-fresh herbs and Chianti wine, served over twirled pappardelle pasta and finished with shaved Pecorino and extra virgin olive oil.

Pappardelle alla Lepre
Fresh pappardelle pasta tossed in a rich tomato ragu with grilled rabbit sausage and broccoli rabe, finished with basil and extra virgin olive oil.

Beef Spezzatino
Slow-roasted beef stew with rustic vegetables, pan-seared caramelized potatoes, and braised kale.